Tomato, lentil and aubergine soup- add a fried aubergine, an onion, 2 cloves garlic, smoked patios and cumin 1tsp 120g lentils, a tin of Toms and about 700ml veg stock. Cook for 6-10 hours and puree with a stock blender. Add coriander and bread. Yum.
Cauli and spinach jalfrezi (warning jar alert)- and onion, a head of cauli, half a pack of green lentils and a jar of jalfrezi sauce. I add spinach at the end.
A ratatouille, with ricotta dumplings, standard ratatouille, add dumplings 15mins before serving ( 100g plain flour, 75g ricotta, lemon zest and an egg for dough, roll and cut into 12 round dumplings)
All roughly adapted from Sarah Lewis slow cooking, not vegetarian but a very good slow cooker book